Stuffed tomatoes and mushrooms

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Prepare the couscous according to the package instructions. Dice the cheese. Wash the basil, shake dry, remove leaves except for a little bit for garnishing, pluck from the stalks and cut into fine strips

2. 2

   Clean the mushrooms and carefully break out the stems. Wash the tomatoes, cut off the lid and hollow out the tomatoes. Finely chop the inside of the tomatoes. Peel onion and cut into fine cubes. Season mushrooms and tomatoes with salt

3. 3

   Heat butter. Sauté diced onions in it until translucent. Add cheese, basil, onion cubes and tomato interior to the couscous and stir in. Season to taste with salt and pepper. Fill prepared tomatoes and mushrooms

4. 4

   Place the mushrooms and tomatoes side by side in a steamer tray and steam for about 10 minutes. Arrange on a plate and garnish with basil. Heat the rest of the filling and 2 tbsp. water and add

Nutrition Facts

KCAL
450 kcal

CARBS
39 g

FATS
25 g

PROTEINS
20 g